Naked Beef Burgers with Beetroot Salad and Chunky Chips
This refreshing meal tastes like summer!
My Classic For Two Food Bag
This dish most recently appeared in My Classic For Two Food Bag on Sunday, January 8, 2017.
- 400g potatoes, scrubbed
NAKED BEEF BURGERS
- 300g beef mince
- ½ brown onion, finely diced
- ½ carrot, grated
- ¼ cup panko breadcrumbs
- 1 egg
- 1½ teaspoons Worcestershire sauce
- 1½ teaspoons burger seasoning
- 50g Parmesan cheese, grated
- ½–1 beetroot
- 1½ carrots
- 50g seed and raisin mix
- 1½ teaspoons extra-virgin olive oil
- 1½ teaspoons balsamic vinegar
- ½ teaspoon runny honey
- Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill to high (if using).
- 1 Cut potatoes into 2cm-thick chips and toss on first prepared tray with a drizzle of oil. Season with salt and bake for about 25 minutes, until golden and cooked through. Turn once during cooking.
- 2 While potatoes are baking, place all naked beef burger ingredients (except cheese) into a large bowl and mix well. Use a 1/3 cup measure to scoop out mixture and shape into 1.5cm-thick patties.
- 3 Peel and grate beetroot and carrots and place in a medium bowl, along with all remaining salad ingredients. Season with salt and pepper and toss to combine.
- 4 Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook patties for 3–4 minutes each side, until just cooked through. Transfer to second prepared tray.
- 5 Top each patty with a sprinkle of cheese and place on highest rack of oven to cook for 1 minute, until the cheese is melted slightly.
- To serve, Divide naked beef burgers between plates. Serve beetroot and carrot salad and chunky chips on the side.
- SERVES 2-3
- Energy: 2541 kj / 607 kcal
- Protein: 47.5g
- Carbohydrate: 49.5g
- Fat: 23.2g
- Pantry staple